Paleo Tandoori Roti
Embrace a wholesome and grain-free twist on a beloved classic with Paleo Tandoori Roti! Made from a nourishing blend of almond flour, tapioca flour, and coconut flour, this recipe crafts soft and pliable flatbreads that are 100% gluten-free and perfect for Paleo lifestyles. Infused with optional aromatics like garlic and fresh cilantro, these rotis are bursting with flavor while staying dairy-free and low-carb. Prepared in just 25 minutes, this quick and easy recipe relies on simple ingredients and a stovetop skillet, eliminating the need for a tandoor oven. Serve this warm and tender roti alongside your favorite Paleo-friendly curries, soups, or stews for an irresistible side dish that’s as nutritious as it is delicious. Perfect for those seeking grain-free alternatives or just looking to enjoy a unique, health-conscious take on traditional Indian cuisine!
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Ingredients
- 1 cup Almond flour
- 0.5 cup Tapioca flour
- 2 tablespoons Coconut flour
- 0.25 teaspoon Salt
- 0.25 teaspoon Baking powder
- 0.5 cup Warm water
- 2 tablespoons Coconut milk
- 1 tablespoon Olive oil or avocado oil
- 1 teaspoon Minced garlic (optional)
- 1 teaspoon Chopped cilantro (optional)
Directions
Step 1
In a medium-sized mixing bowl, combine almond flour, tapioca flour, coconut flour, salt, and baking powder. Mix well to ensure the dry ingredients are evenly distributed.
Step 2
Slowly add warm water and coconut milk to the dry ingredients while stirring with a spoon or spatula. Continue mixing until a dough begins to form.
Step 3
Add the olive oil and, if using, the minced garlic and chopped cilantro. Knead the dough gently with your hands until it is smooth and pliable. If the dough is too sticky, sprinkle a small amount of tapioca flour over it.
Step 4
Divide the dough into 4 equal portions. Roll each portion into a small ball and flatten it into a disc about 1/4-inch thick using your hands or a rolling pin. Place the discs between two sheets of parchment paper to prevent sticking.
Step 5
Heat a cast-iron skillet or non-stick pan over medium heat. Once the pan is hot, place one flattened roti onto the skillet.
Step 6
Cook for about 2-3 minutes on one side, or until bubbles start to form and the underside develops golden-brown spots.
Step 7
Flip the roti and cook the other side for another 2-3 minutes until fully cooked and slightly puffed. Repeat the process for the remaining dough portions.
Step 8
Serve the Paleo tandoori roti warm. It pairs wonderfully with Paleo-friendly curries, soups, or stews.
Nutrition Facts
| Serving size | (341.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 961.2 |
| Total Fat 63.9g | 0% |
| Saturated Fat 7.5g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 724.2mg | 0% |
| Total Carbohydrate 87.1g | 0% |
| Dietary Fiber 17.0g | 0% |
| Total Sugars 8.8g | |
| Protein 23.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 225.6mg | 0% |
| Iron 5.2mg | 0% |
| Potassium 136.8mg | 0% |
Source of Calories